Showing papers by "Mauro Serafini published in 2010"

Flavonoids as anti-inflammatory agents.

Abstract: Epidemiological evidence suggests that a high intake of plant foods is associated with lower risk of chronic diseases. However, the mechanism of action and the components involved in this effect have not been identified clearly. In recent years, the scientific community has agreed to focus its attention on a class of secondary metabolites extensively present in a wide range of plant foods: the flavonoids, suggested as having different biological roles. The anti-inflammatory actions of flavonoids in vitro or in cellular models involve the inhibition of the synthesis and activities of different pro-inflammatory mediators such as eicosanoids, cytokines, adhesion molecules and C-reactive protein. Molecular activities of flavonoids include inhibition of transcription factors such as NF-kappaB and activating protein-1 (AP-1), as well as activation of nuclear factor-erythroid 2-related factor 2 (Nrf2). However, the in vitro evidence might be somehow of limited impact due to the non-physiological concentrations utilized and to the fact that in vivo flavonoids are extensively metabolized to molecules with different chemical structures and activities compared with the ones originally present in the food. Human studies investigating the effect of flavonoids on markers of inflammation are insufficient, and are mainly focused on flavonoid-rich foods but not on pure molecules. Most of the studies lack assessment of flavonoid absorption or fail to associate an effect on inflammation with a change in circulating levels of flavonoids. Human trials with appropriate placebo and pure flavonoid molecules are needed to clarify if flavonoids represent ancillary ingredients or key molecules involved in the anti-inflammatory properties of plant foods.

Bilberry juice modulates plasma concentration of NF-κB related inflammatory markers in subjects at increased risk of CVD

Abstract: Bilberries are abundant in polyphenols. Dietary polyphenols have been associated with strategies for prevention and treatment of chronic inflammatory diseases. We investigated the effect of bilberry juice on serum and plasma biomarkers of inflammation and antioxidant status in subjects with elevated levels of at least one risk factor for cardiovascular disease (CVD). In a randomized controlled trial, participants consumed either bilberry juice (n = 31) or water (n = 31) for 4 weeks. Supplementation with bilberry juice resulted in significant decreases in plasma concentrations of C-reactive protein (CRP), interleukin (IL)-6, IL-15, and monokine induced by INF-γ (MIG). Unexpectedly, an increase in the plasma concentration of tumor nuclear factor-α (TNF-α) was observed in the bilberry group. CRP, IL-6, IL15, MIG, and TNF-α are all target genes of nuclear factor- kappa B (NF-κB), —a transcription factor that is crucial in orchestrating inflammatory responses. Plasma quercetin and p-coumaric acid increased in the bilberry group, otherwise no differences were observed for clinical parameters, oxidative stress or antioxidant status. Furthermore, we studied the effect of polyphenols from bilberries on lipopolysaccharide (LPS)-induced NF-κB activation in a monocytic cell line. We observed that quercetin, epicatechin, and resveratrol inhibited NF-κB activation. These findings suggest that supplementation with bilberry polyphenols may modulate the inflammation processes. Further testing of bilberry supplementation as a potential strategy in prevention and treatment of chronic inflammatory diseases is warranted.

Hsp70 expression and induction as a readout for detection of immune modulatory components in food

Abstract: Stress proteins such as heat shock proteins (Hsps) are up-regulated in cells in response to various forms of stress, like thermal and oxidative stress and inflammation. Hsps prevent cellular damage and increase immunoregulation by the activation of anti-inflammatory T-cells. Decreased capacity for stress-induced Hsp expression is associated with immune disorders. Thus, therapeutic boosting Hsp expression might restore or enhance cellular stress resistance and immunoregulation. Especially food- or herb-derived phytonutrients may be attractive compounds to restore optimal Hsp expression in response to stress. In the present study, we explored three readout systems to monitor Hsp70 expression in a manner relevant for the immune system and evaluated novel Hsp co-inducers. First, intracellular staining and analysis by flow cytometry was used to detect stress and/or dietary compound induced Hsp70 expression in multiple rodent cell types efficiently. This system was used to screen a panel of food-derived extracts with potent anti-oxidant capacity. This strategy yielded the identity of several new enhancers of stress-induced Hsp70 expression, among them carvacrol, found in thyme and oregano. Second, CD4+ T-cell hybridomas were generated that specifically recognized an immunodominant Hsp70 peptide. These hybridomas were used to show that carvacrol enhanced Hsp70 levels increased T-cell activation. Third, we generated a DNAJB1-luc-O23 reporter cell line to show that carvacrol increased the transcriptional activation of a heat shock promoter in the presence of arsenite. These assay systems are generally applicable to identify compounds that affect the Hsp level in cells of the immune system.

Biomarkers of antioxidant status following ingestion of green teas at different polyphenol concentrations and antioxidant capacity in human volunteers

Abstract: In a randomized cross-over study, 15 healthy volunteers consumed 500 mL of green tea (GTFT) with different solid contents (1.4, 1.6, 1.8 and 2.0 g/L) to induce a dose-response effect on plasma antioxidant capacity. Ingestion of GTFT 2.0 g/L significantly increased plasma reducing power (ferric reducing antioxidant power, FRAP) at 1 h (+2.9%; p<0.01), 2 h (+2.5%; p<0.05) and 4 h (+3.6%; p<0.01). GTFT 1.8 g/L showed statistical significance at 1 h (+4.3%; p<0.01) and 2 h (+4.4%; p<0.01), whereas GTFT 1.6 g/L was effective only at 1 h (+2.9%; p<0.01) and GTFT 1.4 g/L did not induce any changes. The maximum peak of increase in plasma FRAP for different GTFTs was clearly correlated with in vitro FRAP (R=0.778). GTFT 2.0 g/L significantly increased plasma antioxidant potential (total radical-trapping antioxidant parameter) at 1 h (+8.4%; p<0.01), 2 h (+4.4%; p<0.05) and 4 h (+5.9%; p<0.01). The effect of GTFT 1.8 g/L was evident at 1 h (+5.2%; p<0.05) and 2 h (+4.6%; p<0.05) but not at 4 h. No changes in plasma total radical-trapping antioxidant parameter were detected for GTFT at 1.6 and 1.4 g/L. An evidence for a linear correlation between GTFT antioxidant content and the extent of the antioxidant effect in vivo has been provided.

Toxic effects of neem cake extracts on Aedes albopictus (Skuse) larvae

Abstract: In order to investigate its insecticide potential, the neem cake methanol extract was first analyzed and then separated by different solvents. The high-performance liquid chromatography analysis showed that the neem cake methanol extract still contained relevant quantities of nortriterpenes. Fractions of increasing polarity were obtained from the separation process: hexane fraction (Hp), EtOAc fraction (Ep), n-BuOH fraction (Bp), and aqueous fraction (Wp). The activity of the fractions on Aedes albopictus (Skuse) eggs and larvae was tested, and the Ep fraction exhibits the most relevant larvicide effect. The nuclear magnetic resonance fingerprint analysis of this phytocomplex isolated on EtOAc fraction was performed. The larvicidal effectiveness of the phytocomplex isolated on EtOAc, compared to that of pure and commercial azadirachtin solutions of different concentrations, was checked. The results showed that the activity of the phytocomplex, as a whole, was significantly higher than those of isolated compound solutions. As a consequence, the neem cake is a promising low-cost, easily available on the market, and natural resource to develop a new bioinsecticide, mainly in developing countries.

Session 1: Antioxidants and the immune system Flavonoids as anti-inflammatory agents

Abstract: Epidemiological evidence suggests that a high intake of plant foods is associated with lower risk of chronic diseases. However, the mechanism of action and the components involved in this effect have not been identified clearly. In recent years, the scientific community has agreed to focus its attention on a class of secondary metabolites extensively present in a wide range of plant foods: the flavonoids, suggested as having different biological roles. The anti-inflammatory actions of flavonoids in vitro or in cellular models involve the inhibition of the synthesis and activities of different pro-inflammatory mediators such as eicosanoids, cytokines, adhesion molecules and C-reactive protein. Molecular activities of flavonoids include inhibition of transcription factors such as NF-κB and activating protein-1 (AP-1), as well as activation of nuclear factor-erythroid 2-related factor 2 (Nrf2). However, the in vitro evidence might be somehow of limited impact due to the non-physiological concentrations utilized and to the fact that in vivo flavonoids are extensively metabolized to molecules with different chemical structures and activities compared with the ones originally present in the food. Human studies investigating the effect of flavonoids on markers of inflammation are insufficient, and are mainly focused on flavonoid-rich foods but not on pure molecules. Most of the studies lack assessment of flavonoid absorption or fail to associate an effect on inflammation with a change in circulating levels of flavonoids. Human trials with appropriate placebo and pure flavonoid molecules are needed to clarify if flavonoids represent ancillary ingredients or key molecules involved in the anti-inflammatory properties of plant foods.

Novel food: a new reality in food ingredient.

Abstract: From the legislative standpoint, foods do not necessarily have a nutritional role, in that they are defined as: any product or substance that is transformed (even partially) or not transformed and that is meant to be ingested by humans (or for which ingestion can be reasonably assumed), excluding such products as pharmaceuticals and tobacco products, among others. In accordance with EC Regulation 258/97 concerning novel foods, the safety of foods must be established by a history of consumption. For novel foods, safety must be proven through risk assessment. However, the authorization procedures for novel foods is complex.